John's Café In Woodbury, Connecticut: Meet The Chef
We sat down with Executive Chef Dennis DeBellis of John's Café in Woodbury, Connecticut.
Executive Chef Dennis DeBellis of John's Café in Woodbury, Connecticut
Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?
I grew up in Connecticut, but both of my parents are from the Bronx, New York. My mother’s parents were both first generation American Italians. I would often spend weeks with them and being around that Italian culture and food definitely shaped my style. My cooking philosophy has always been keep it simple and make people happy.
John's Café in Woodbury, Connecticut
Tell our readers an interesting fact or two about yourself.
Growing up food was the focal point of our days. We always were talking about our next meal. My favorite memories were around the dinner table growing up. Sunday dinner was huge in our house, so my cooking style is geared towards friends and family sitting around a table eating awesome food laughing, and reflecting and making new memories.
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
My absolute favorite food is pasta. At John’s Café we make all of our pasta fresh, in-house daily. We try and incorporate local ingredients and change our pasta dishes with the seasons.
John's Café in Woodbury, Connecticut
What are three ingredients that you simply couldn’t live without?
Salt, because it helps enhance the flavor of nearly everything. Pork, because of how versatile it is. Flour, because I could never live without bread or pasta.
We love the art behind plating. What do you love about designing the perfect dish?
My favorite thing about designing the perfect dish is seeing someone happy eating it. There is nothing that makes me happier than a server coming back into the kitchen and saying that someone said that's the “best.... they ever had.”
Tell us about one of the most creative dishes you’ve created?
I love making sausages and I've made my own mortadella and dry cured sausage.
John's Café in Woodbury, Connecticut
Share your most recent awards and accreditations with us!
So far career wise my greatest accomplishment has been owning my own restaurant. I have been able to keep it going through two major surgeries and the pandemic.
What are some of the latest trends you’re seeing in top restaurants across the globe?
I think since the pandemic it has been so hard and expensive to get ingredients and labor that I find many restaurants simplifying menus. I also see less and less people wanting to cook that now do takeout. Catering is also going to continue to be strong.
John's Café in Woodbury, Connecticut
